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Chocolate Greek Yogurt Pie

Sinlessly smooth and indulgently rich chocolate greek yogurt pie… 

Chocolate Greek Yogurt Cheesecake

Chocolate Greek Yogurt Pie


This chocolate Greek yogurt pie is extra creamy, with a custard-like texture, and the yogurt makes it almost taste like you’re eating a chocolate cheesecake. But at the same time you are getting protein, calcium, vitamins, and a healthy dose of probiotics… It’s so healthy you could technically even eat it for breakfast!

Hey, chocolate for breakfast is healthy!

Dr. Oz says so.

Healthy Cheesecake

And if Dr. Oz says it, it must be true! Winking smile

Even better than the health benefits is how easy this chocolate pie is to make. You just throw all of the ingredients into a blender or food processor and blend until smooth.

Then pour the batter into a baking pan and let the oven do all of the work for you as you sit back and dream about homemade chocolate pie.

This recipe was adapted from my Greek Yogurt Cheesecake.

Chocolate Greek Yogurt Pie - Ingredients: 2 cups greek yogurt, 1/2 cup cocoa powder, 1 1/2 tsp vanilla extract, 1/4 cup... Full recipe: @choccoveredkt



Chocolate Greek Yogurt Pie

Chocolate Greek Yogurt Pie

Print This Recipe 5/5
Chocolate Greek Yogurt Pie


  • 1 1/2 cups Greek yogurt - I used dairy-free Homemade Greek Yogurt
  • 1/2 cup + 1 tbsp firm MoriNu tofu (soy-free chocolate pie recipe is here)
  • 1/4 t + scant 1/8 t salt
  • 2 tsp pure vanilla extract
  • 1/16 tsp pure stevia, or 3 tbsp sugar of choice
  • 2 tsp cornstarch or arrowroot
  • 1/3 cup pure maple syrup, honey, or agave
  • 1/4 cup + 2 tbsp cacao or cocoa powder
  • 1/4 cup melted chocolate chips, optional for richness


Preheat oven to 350 F. Combine all ingredients in a food processor or blender, and blend until completely smooth. Pour into a pan lined with either my Healthy Chocolate Pie Crust or any prepared pie crust. Bake 50 minutes, then remove from the oven. The pie will look very undercooked, but this is okay! Allow to cool for an hour; then transfer, uncovered, to the refrigerator for at least 8 hours. The pie will “set” during this time. (I’ve only tried the pie with MoriNu, so replace the Mori-Nu with another brand at your own risk.)

View Nutrition Facts




Link Of The Day:

Flourless Banana Blender Muffins



More About The Cookbook


5/5 (3)

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Published on July 26, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Claire Elizabeth says

    I like the new picture! What brand of chocolate bar is it? Also, I don’t want you to miss the Whole Foods ice cream social. They will be giving out So Delicious ice cream samples. And when you buy a So Delicious ice cream, you get one for free! They also donate to non-GMO! I hope you can go! God bless you, Katie! 😀

  2. Meagan says

    I live in Denmark,where we only have one kind of non-dairy yogurt and it isn’t a particularly thick one, and I don’t know the fat content as they don’t put the best breakdown of the fat/calorie,etc content. I still haven’t learned how to read it. I don’t know if you would be able to tell me,but would that work at all?

  3. Bianca says

    This looks gorgeous. I can’t wait until I get back home from vacation and try this! I was considering making this in my new glass ramekins for mini cheesecakes; sooo cute!

  4. Ry says

    Sounds delicious,but I was wondering if there is any substitute to Tofu that doesn’t include nuts (Nuts here are pretty expensive,well all of them other than peanuts) .And I also wanted to ask you if you have any special breakfast recipe ,with oatmeal or cereal (or any thing delicious) , because my 16th birthday is in two days and I have tried almost all your breakfast recipes (All great by the way) as I would love a special something.Thanks for all the tasty recipes
    If I were to have a blog it’d be about desserts too ,I mean I ate breakfast for dinner just to have a sweet something.

    • Chocolate Covered Katie says

      Hi Ry,
      Happy early birthday! I don’t have a tofu-free or nut-free pie, but I think there’s one on Post Punk Kitchen… google post pumk kitchen chocolate cream pie and see if it comes up. As for breakfast, I have a LOT of breakfast recipes, so I guess you’ll just have to look through the “breakfast” category on the recipe page to find one that works best for you.

  5. Marion Fawcett says

    Looks great! One question, and maybe I am reading something wrong….it says 1/4 cup plus scant 1/8 tsp salt. What is the 1/4 cup of? Thanks!

  6. Hope Henchey says

    Hi Katie! I am a huuuuuuuge fan of your recipes, and oh my goodness my love for your blog might have doubled after this super healthy super yummy cheesecake! I’m pregnant so I always need more protein and less sugar, and this sure did the trick. The worst part about it is waiting the 8 dreadful hours 😉

  7. Amy Putnam says

    YOU have GOT to make a cookbook PLEASE.. I will be first in line to buy one so put me on the list 🙂 I love your recipes and I share them with my sister who is a diabetic..
    Thank you sooooo much !!

  8. Tasha says

    Pie is in the oven. I could not get my chocolate crust to look as dark and chocolatey as yours. I used your recipe too. My crust seemed dry. Maybe I should have used more dates?

    I used the Mori-Nu and I bought the silken version. The store had firm or semi-firm. Had no idea what to get, so I hope what I have works.

  9. Cori says

    Made this today and it’s awesome! I used 0% fat greek yogurt, the mori-nu tofu (light, firm) and powdered stevia (about a TBS). I made it with the crust recipe Katie gave which I used pecans and low fat shredded coconut and pecan in. I cooked it in a springform pan (9 inches) for about 35 minutes and it was perfect! Only sat in the fridge for about 4 hours and it’s sliceable and awesome. Yum.

  10. Candice says

    This is exactly what I want to eat when I come home from a night out. I wonder if you could freeze it and take out a slice every time you come home from dancing.

  11. Kathy Bushong says

    My website has nothing to do with food. I’m a piano technician, music teacher, and mom. My daughter linked me to this website. Wow! How can you not be huge?! I could live on this website. I will be busy for quite some time just trying this new stuff. I can hardly wait!

  12. Laura says

    This sounds incredible! I broke my arm biking to work but once it heals I can’t wait to start baking again, a little too difficult right now with only one hand. I only ever buy the liberte organic 0% yogurt, I hope its creamy enough to work in this recipe

    my blog is about overall healthy living and simple tips to make the most of your life, there is a bit of a emphasis on natural and alternative therapies, since I am studying to become a naturopathic doctor

    check it out!

  13. Katie @ 24 Carrot Life says

    I love how this chocolate pie mixes silken tofu and greek yogurt. I’m definitely going to give it a try! My blog’s theme is that you can eat healthy (and mostly vegan/gluten free) and still have decadent and delicious meals. The name of my blog is a play on words for 24 karat gold.

  14. Aqua says

    This is the first time I try one of your recipes, and this is delicious, thank you! I used home made plain yogurt (boyfriend makes yogurt:) which is pretty tart, so the end result still tastes very yogurty, we love it. I didn’t find MoriNu so I used whatever tofu the grocery store had and didn’t have a problem with it. Also, your crust recipe is lovely. I’m not a huge date or raisin lover, so I used dried figs and they work great as well.

  15. Arctic Kate says

    I made this yesterday and I am very sad to say that it is all gone. We ate it in one go….between my husband and I. It was absolutely heavenly. I fear I might be making this often. Thank you Katie!!! Also, I used silken mori-nu tofu, and my own homemade Greek yogurt!!

  16. Avra-Sha Faohla says

    While I like reading themed blogs (yours, for instance!), I find that I have a fondness for blogs of randomness, if they’re well-written and the posts are on interesting topics. There’s a blog I follow that has a theme now, but when I originally followed it it didn’t–and I actually liked it better before! With random blogs, there’s something for everyone. Of course, I can’t imagine a random blog getting super-popular and making money off of ads (what kind of ads could it even attract?), but that’s not the point.

    So, yeah, that’s why I have no interest in developing any theme for my blog. 😉 I have a very small number of lovely followers, and I’m content. I have lots of fun with my blog.

  17. carol says

    With all the information on alzheimer’s and aluminum I hate to see you using aluminum pans. The recipe on the other hand sounds wonderful & I plan on making that today!

  18. Tabi says

    I just made this for my 17th birthday tomorrow! (Yes I made my own birthday cake/pie…what can I say, I’m a control freak!) I’m going to top it with your healthy peanut butter frosting and chopped peanuts once it cools. Also, I used your chocolate pie crust as recommended but I just realized that that crust is supposed to be no bake…but I baked it with the pie… Does it still work this way? I guess I’ll find out tomorrow if it turned out!

  19. Olivia says

    It’s in the oven now!!!! This is my first time making one of your recipes so my fingers are crossed that I did everything right!

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